Crispy Salmon with Garlic Potatoes, Pea Sauce and Crunchy Capers

Steps

1. oven to 220oC. Line an oven tray with baking paper. Bring a full kettle of water to the boil.
2. Toss potatoes, garlic and butter on prepared tray with a drizzle of oil. Season with salt and pepper and cook for 15–20 minutes, or until potatoes are golden and crunchy.
3. Pat salmon dry, remove any pin bones, and cut into 2–3 pieces. Season with salt and set aside. In a bowl, mash peas then add remaining pea sauce ingredients and mix well to combine. Season with salt and pepper and set aside.
4. Heat oil in a fry-pan on medium to high heat and pat capers dry with paper towels. Cook capers for 2–3 minutes, or until crispy, stirring regularly. Reduce heat if oil starts to spit. Remove capers from pan and set aside on a paper towel to absorb residual oil. Return pan to heat.
5. Cook salmon in same pan used for capers, skin-side-down, for about 3 minutes, or until skin is crispy. Flip and cook a further 2 minutes (for medium-rare), or until cooked to your liking.
6. Place beans in a heat-proof bowl and cover with boiling water. Cover with a plate and leave 4–5 minutes, until bright green and tender. Drain and toss beans and rocket through roasted garlic potatoes. Season to taste with salt and pepper.
7. divide garlic potatoes between plates and top with a piece of crispy salmon, a generous dollop of pea sauce and a sprinkle of crunchy capers. Garnish with dill and serve lemon wedges on the side.